With Halloween less than three weeks away, there's no better time to start prepping for your Halloween party. Get your grocery list ready and start taking note of the ingredients you need to celebrate this night filled treats and few tricks.
Sugar Cookies
Classic sugar cookies but with a vegan twist
Ingredients:
4 1/2 Cups Flour
1 1/2 Cups Butter (Softened)
1 Cup Granulated Sugar
1/2 Cup Brown Sugar
1/4 Cup Almond Milk
1 TBS Corn Starch
1 TBS Baking Sods
2 Vanilla Beans
1 TSP Pink Himalayan Salt
1 Bottle Green Gold Tincture
Halloween Cookie Cutters
Directions:
In a large mixing bowl add butter and sugar, mix until creamy and soft. Once soft add cornstarch, milk, CBD and vanilla. Beat until everything is well combined.
Add one cup of flour and sprinkle the baking soda and salt atop. Mix until well combined and add another cup of flour, continue to mix on low. Be carful to not over mix, If too wet still when rolling, add 1/4 cup of flour. You want your dough to be thick but not dry.
Remove the dough from the mixing bowl and form a giant ball; divide ball in half. Now form two dough balls.
On a flat surface; sprinkle a little flour, roll out both dough balls into sheets with 1/4 in thickness. Chill for at least one hour or up to 24 hours.
After chilling the dough, let set for 10 minutes and preheat the oven to 350°F.
Using a Halloween cookie cutter, cut dough into shapes and place on a well greased baking sheet.
Bake for 10 - 15 minutes. When done, place on a wire rack to cool before icing.
Serves: 48 Cookies | Prep time: 15 Minutes | Cook Time: 15 Minutes | Chilling time: 1 - 24 Hours
Witches Broomsticks
Only 4 ingredients, but your tastebuds will be flying.
Ingredients :
60 Pretzel Rods
20 String Cheese Sticks (we recommend plant based)
Chives Large Bundle
5 TBS Whole Grain Mustard
4 Full Dosed Droppers Green Gold CBD Tincture
Directions:
Cut string cheese into thirds, make lengthwise cuts into the cheese sticks going about halfway up.
In the solid end of the cheese, stick in a pretzel rod.
Bind with a piece of chive and but off any excess.
In a small bowl, mix mustard and tincture together. Spread the mustard on the bottom of the plate using to serve. Stand the broomsticks up to look like they're sweeping up the mustard.
Serves: 30 | Prep Time: 15 Minutes
Jalapeño Mummy Poppers
These will be a POP
Ingredients:
1 1/2 Cups Cream Cheese
1 Bottle Green Gold Organics CBD Tincture
1/3 Cup Almond Milk or Oil
400 Grams Puff Pastry
30 Jalapeños
3 TSP Onion Powder
3 TSP Garlic Powder
1 TBS Cumin
1 Stalk Green Onion
Salt
Pepper
Edible Eyes *Optional*
Directions:
Wearing gloves, cut jalapeños in half and remove the seeds. If you want to keep the spice, when removing the seeds set them aside for later use. Cut the green onion bundle, set aside and preheat oven to 400°F
In a mixing bowl add the cream cheese and cbd, soften. Add onion powder, garlic powder, salt, pepper, jalapeño seeds to add heat (optional) and green onions. Mix until well combined.
Fill jalapeño halves with the cream cheese mixture. Cut the puff pastry into strips and wrap around the filled jalapeño halves.
Lay the stuffed poppers on a lined or well greased baking tray and brush each popper with almond milk or oil. Bake for 15 minutes or until puff pastry is golden brown.
Place candy eyes at the top of the poppers and enjoy the mummerizing treat!
Serves: 30 | Prep time: 25 Minutes | Cook time: 15 Minutes
Spooky S'mores spread
Dip it, spread it, eat it.
Ingredients:
2 bags Marshmallows
4 Cups Chocolate Chips
1/2 Cup Heavy Cream (Cashew cream is a vegan substitute)
1 Bottle Green Gold Organics CBD Tincture
Graham Crackers for dipping
Apple Slices for dipping
Chocolate Chips to top *optional*
Directions:
Preheat oven to 450°F . In two pie pans spread out the chocolate chips (2 cups in each pan) and pour the cream on top (1/4 cup per pie pan) along with CBD tincture.
Cover completely with marshmallows.
Place chocolate chips over the marshmallows to make eyes and a mouth.
Bake 8-10 minutes, until the marshmallows are golden brown.
Serve with Apples and Graham Crackers for dipping.
Serves: 20 | Prep time: 5 Minutes | Cook Time: 10 Minutes
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